1 cup coconut milk(second time taken with the same coconut paste)
1/2 cup water
1 tbsp refined oil
a sprig curry leaves
few chopped coriander leaves
Directions
Marinate the chicken pieces with 1/2 cup onion slices, red chillies, lemon juice, vinegar, ginger garlic paste(optional), turmeric powder, cloves,cinnamon sticks,green cardamoms and salt for an hour.
Heat oil in a pan, put mustard seeds,onion slices,curry leaves,chopped coriander leaves and saute for a minute.
Add the marinated chicken pieces and mix well.
Add the thick coconut milk and cook for 4 mins.
Add the second coconut milk and cook for 7 mins,adding 1/2 cup water.(saute the curry till it becomes dry).
If you want more salt add little to the curry and mix well.